How to Make Beetroot Dip

Beetroot dip is perfect for a Turkish or Lebanese meal. It is great as part of a selection of dips - consider including beetroot dip alongside hummus, eggplant dip (babaganoush), yoghurt dip and Turkish bread pieces or veggies as in the photo.

Ingredients

• 4 medium (700g) beetroot
• 1 teaspoon cumin seeds
• 2 teaspoons (10g) grated fresh ginger
• 1 tablespoon grated palm sugar or substitute with fine sugar if you cannot get palm sugar
• salt
• Turkish bread, naan, pappadums or similar bread suitable for dipping; veggies if desired

Steps

1. 1
   Wash beetroot. Leave the skin intact; use a vegetable brush to remove stubborn stains. Trim off stems to about 3cm/1.5" in length.
2. 2
   Place the beetroot in a heavy-based saucepan filled with salted water.
3. 3
   Allow the beetroot to simmer over low heat for three quarters of an hour, or until tender.
4. 4
   Drain beetroot and allow to cool slightly.
5. 5
   Peel beetroot. When the beetroot is cool enough to handle, use a peeler to assist removal of the beetroot skin. After cooking, it should come off easily.
6. 6
   Chop the peeled beetroot into chunks.
7. 7
   Blend the beetroot until smooth. Put the beetroot purée into a serving bowl.
8. 8
   Fry the cumin seeds in a dry, heated pan. Brown slowly over low heat until the fragrance is released. Keep stirring - do not allow seeds to burn or you will need to start again. Allow the seeds to cool and then grind in a mortar and pestle.
9. 9
   Mix crushed cumin into the puréed beetroot. Add ginger, sugar and salt to taste. Mix together well.
10. 10
    Serve. Place the bowl out with a selection of suitable dipping breads and any other dips. Alternatively, serve the beetroot in carved out veggies, as shown in the photo accompanying this article.

Tips

• Wear gloves and apron when handling beetroot! The red from beetroot will stain skin and clothing.
• This recipe is not suitable for freezing. If stored, keep in the refrigerator, covered, and use within three days.

Things You'll Need

• Heavy-based saucepan
• Vegetable scrubbing brush
• Peeler
• Blender
• Bowl suitable for serving dip
• Frying pan
• Mortar and pestle